There’s something timeless and comforting about a good lemon pound cake. Moist, rich, and bursting with fresh lemon flavor, this dessert is perfect for any season—whether you’re enjoying a slice with afternoon tea, serving it at a brunch, or topping it with berries and whipped cream for a simple yet elegant treat.
This classic recipe brings together the richness of traditional pound cake with the refreshing brightness of lemon. The result? A dessert that’s perfectly balanced: dense yet fluffy, sweet but tart, and always crowd-pleasing.
🍰 Why Lemon Pound Cake Never Goes Out of Style
Lemon pound cake is a staple in kitchens around the world for good reason. Its simplicity is part of its charm—you don’t need any fancy ingredients, and it’s nearly foolproof. Yet the burst of citrusy flavor makes it feel special every time. Here’s why it deserves a spot in your recipe rotation:
- Versatility: Serve it plain, with a glaze, or dress it up with fresh fruit.
- Long shelf life: It stays moist for days, making it a great make-ahead option.
- Perfect texture: Dense and buttery with just the right crumb.
🍋 Ingredients for Classic Lemon Pound Cake
Here’s what you’ll need to make this crowd-pleasing cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk or buttermilk
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream the butter and sugar together until light and fluffy—about 3–5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon juice, zest, and vanilla until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- If using the glaze, whisk the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
🍽️ Serving Suggestions
- Top with whipped cream and fresh berries for a springtime dessert.
- Add a scoop of vanilla ice cream for an indulgent touch.
- Slice thin and toast lightly for a crunchy, buttery snack.
❓ Frequently Asked Questions
How do I store lemon pound cake?
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor and aroma. Bottled juice can work in a pinch, but it may lack that bright, zesty kick.
Why did my pound cake turn out dry?
Overbaking is the most common reason. Start checking your cake at the 55-minute mark and pull it as soon as a toothpick comes out clean or with a few moist crumbs.
Can I make this recipe gluten-free?
Yes! Simply substitute a 1:1 gluten-free baking flour blend. Just be sure it contains xanthan gum or add ½ teaspoon separately.
What’s the best way to zest a lemon?
Use a fine microplane or citrus zester. Be sure to only grate the yellow skin—not the bitter white pith underneath.
🧁 Conclusion
Lemon pound cake is one of those forever favorites—classic, easy to make, and endlessly adaptable. Whether you’re baking it for a family get-together, gifting it to a friend, or enjoying a quiet moment with a cup of tea, this zesty delight is always a hit.
The next time you’re craving something cozy with a citrus twist, turn to this lemon pound cake. It’s sunshine in every slice. ☀️
